/hbg/ - Homebrew General Carboy Edition

[Anonymous No.14743391]

Anyone start a brew lately? How is it going.

[Anonymous No.14743428]

>>14743391
Alcohol is forbidden in Islam.

Why even bother to post this racist shit?

[Anonymous No.14743468]

>>14743428
Fuck off Ahmed

[Donatello "The Shame of the Ho(...) No.14743627]

>>14743391
im off to get more carboys and some potassium meta whatever the fuk its called.
i no longer use glass carboys after The Accident.
will be pitching some yeast in a day or two, making wine. Inshallah.

[Anonymous No.14743633]

>>14743428
At least put some effort into that bait. Islam isn't a race.

[Anonymous No.14743634]

>>14743627
>i no longer use glass carboys after The Accident.
did it shatter on you?
what kind of wine?

[Anonymous No.14743641]

>>14743627
Anon I... you used an airlock right?

[Anonymous No.14743653]

>>14743391
Did my second no-hop gruit recently, sage beer with licorice root. Came out pretty good, no clue where the licorice taste is, but the sage is tasty in an almost tangy sort of way. Used a saison yeast because it was hot as fuck, got that nice little peppery taste at the end.
Trying to decide whether to do a heather beer or a juniper finnish sahti kind of thing next.

[Donatello "The Shame of the Ho(...) No.14743671]

>>14743634
was wrapping up a few days picking pressing cleaning, had like 4 5-gallon glass carboys filled. was pretty tired. picked up a full carboy, moving em all to where theyre gonna sit for the next few weeks and the motherfucker just slips out of my arms - hits another carboy on the way down. 10 gallons of wine lost and claw like glass shards everywhere.
in my imagination the plastic just bounces and i dont lose any wine. who knows, but at least theres no deathly mess.

[Anonymous No.14743675]

>>14743671
I just wonder if there is any difference in taste. What type of wine are you making?

[Anonymous No.14743693]

>>14743675
as far as I'm aware the only concern with plastic is that if you are too abrasive in cleaning, you can score tiny cuts into the plastic, which is an ideal place for bacteria to grow.

[Anonymous No.14743700]

I made a couple of bottles of cheap wine using pineapple juice, cranberry juice, yeast and sugar. it's been a couple weeks now and they taste very strong and overly sweet/vinegary. any tips on making it tastier?

[Anonymous No.14743735]

>>14743700
I feel like the vinegar taste could be a signal that something has gone wrong.

[Donatello "The Shame of the Ho(...) No.14743737]

>>14743675
chardonnay.
i havent notices any effect on taste.

[Anonymous No.14743753]

>>14743735
>>14743735
yeah, vinegary means you had some kind of hygiene or airlock problem. Did you keep the wine topped up to the top of whatever container you were using? Too much headspace can let acetic bacteria flourish

[Anonymous No.14743755]

>>14743753
topped up near the top**, you still need a little headspace

[Anonymous No.14743759]

>>14743737
I want to make a nice wine, but I missed the mustang grape harvest this year..

[Anonymous No.14743783]

>>14743391
The british ale yeast I had in my last batch was a bit of a sleeper. Six months later, and it's finally a decent batch of dark-caramel bitters.

The next one's going to be a Tryhard stout - See if I can coax enough papaya/passionfruit and pineapple out of some Galaxy and Mosaic to cut through the dark malt, use Kveik yeast to keep that end clean and ensure a quick turnover this time... nothing too fancy, but possibly some wasted effort/$5 too much on a stout.

[Anonymous No.14743809]

>>14743627
Potassium metabisulfite. Wonderful stuff. Don't snort it.

I usually go with Chlorinated Trisodium Phosphate when I can't get Starsan, but KSO does the trick.

[Anonymous No.14743810]

First try at brewing Chinese rice wine (huangjiu) Started the batch last Sunday.

[Anonymous No.14743815]

>>14743810

[Anonymous No.14744251]

>>14743810
>>14743815
I want to make sake but it seems that there isn't a concrete recipe out there. Do you have any more information on the process and differences?

[Anonymous No.14744295]

>>14743810
I had some kind of chinese homemade rice wine before, but it didn't look like any of the pics I'm seeing online. It kind of looked like cloudy sake to me.
Was really fucking tasty though, strong too

[Anonymous No.14744307]

>>14743633
If it isn't a race how am I racist against them?

Checkmate Atheists.

[Donatello "The Shame of the Ho(...) No.14744347]

>>14744307
you can be both wrong and racist bb

store only had glass carboys fuck me oh well

[Anonymous No.14744373]

>>14744347
Get yourself some of these bad boys

[Donatello "The Shame of the Ho(...) No.14744553]

>>14744373
oh shit nice

hm i wonder if there are straps?

[Anonymous No.14744886]

>>14744553
Yeah, there are carboy straps out there.

[Anonymous No.14744954]

carboy straps? more like catboy straps am I right fellas

[Anonymous No.14745158]

>>14743693
Yup and it's hard to clean and sanitize those small cuts / scrapes

[Anonymous No.14745171]

>>14743753
I think head space is fine because once your airlock starts bubbling theirs only CO2 and not much O2 left for the acetobactir to consume which it requires. Definitely seems like an airlock or infection problem though

[Anonymous No.14745185]

>>14744373
Those are only good for stability you can break the neck on the carboy pretty easily with those handles.
>>14744553
Pic related works pretty well

[Anonymous No.14745283]

>>14743391
I'm doing an open fermentation hefeweizen recipe and so far it's smelling amazing. Blown away by the results of last time so this should come out great. It'll also be a great way to make more yeast for future use. like a dunkelweizen I've got planned

[Anonymous No.14745330]

>>14745283
What exactly does that mean? Open to the air?

[Anonymous No.14745386]

I kegged a batch of apfelwine a few days ago. Tastes pretty good especially with it heavily carbonated. it dried out to a nice round 10%. I'll start another soon I think.

[Anonymous No.14745413]

>>14743391
My bottles have a little less than a week left to condition. I made an ESB. Might make something else soon after budgeting for the month.

[Anonymous No.14746058]

First time mead maker here.
3lbs with cara cara orange and cinnamon stick on the left, k1v yeast
4lbs with nothing on the right, k1v yeast
Hoping for a dry as fuck 10% on the golden one
Just pitched a few hours ago on the right. Wanting a high ABV, 18% or so, and then a backsweeten and 6+ month age on it. Going to do another half dozen or so in the meantime with varying fruits and contents.
Bit the bullet and bought all the potassium sulfates, racking wands, tubes, airlocks, bungs, yeasts, camden tablets, etc.
All I have to do now is drink all the carlo rossi from the carboys I bought. Cheaper than Amazon and I get free sangria that doesn't give me a headache.

[Anonymous No.14746063]

>>14746058
I added a brewed cup of black tea to each for tannins and raisins for extra zing.
Pic is the first brew (golden in previous pic) just after pitching yeast on Friday.

[Anonymous No.14746070]

>>14746058
Right one I added black tea steeped with the zest of a large navel orange. Should provide stronger subtle flavor without the pithy tasty of the slices of the first one.

[Anonymous No.14746079]

>>14744295
When I made mine it was crazy cloudy until I let it settle for a few days. Mine was just rice and yeast balls. Came out like a sherry.

[Donatello "The Shame of the Ho(...) No.14746088]

>>14745185
fuck it im just gonna get baby carriers and tote the shit around all day making little noises to it

[Donatello "The Shame of the Ho(...) No.14746092]

>>14746079
interesting

[Anonymous No.14746256]

>>14746058
Right side is just bubbled. 8hrs after pitch. Same as the left one on Friday night. Excited to get some..ore going. Might do some skeeter pee next.

[Anonymous No.14747243]

>>14745330
Yeah, you leave the lid off which boosts up the yeast-made flavors. It's what's traditionally done in most German breweries who have entire filtered cleanrooms for it. I just leave the lid on until yeast activity starts then take it off until it slows down.

[Anonymous No.14747394]

Remember, lacto infections in your mash mix is a good thing.

[Anonymous No.14747455]

>>14743391
I made four gallons of mint and blueberry wine last year, I don't really feel like doing it again. Nobody but me drinks it, and while it tasted good - it took almost a whole gallon to get me pass out drunk like I want.

[Anonymous No.14747592]

>>14743391
I've got some apple cider in the fermenter rn, but I want to get it carbonated and into flip top bottles, so it would be more like a cider you'd get at the store. It it the same sort of process as beer, ie, water it down to what you want it at, add some sugar/honey, then bottle it and let it chill for a week or two? Or am I going to be setting off cider bombs in my fridge if I do this?

[Anonymous No.14747947]

>>14747592
The fridge will cause it to "cold crash" and render the yeast dormant. It has no chance of further fermenting in the fridge, so no bombs. Unless you restart with the backsweetening and don't put them in the fridge soon enough. Best way is to add just enough sugar for the CO2 volume you want and then let them bottle condition to pressure,then cold crash to clear them. Theyllthave sediment when serving, but only at the end like an unfiltered belgian strong ale.

[Anonymous No.14749549]

Okay, can someone explain to me the difference in sake and rice wine

[Anonymous No.14750400]

>>14749549
Sake is japanese rice wine.

sake:german beer::rice wine:beer

[Anonymous No.14750422]

Cause it's coming into spring gonna make a mead batch soon, dunno what fruit I will add to it.
Also advice on making sours or farmhouse ales? Never tried before but figured I might give it a go.

[Anonymous No.14750423]

>>14749549
Rice wine does not necessarily have to involve koji/qu/aspergers o'rice... but it usually does. There are a few different types of rice wine, with different types of rice, and different methods - Sake being one of them, usually using milled rice, somewhat hard water, koji/aspergillus oryzae, and yeast. It usually involves a triple infusion of rice, water and koji with a reasonably strong yeast presence from the get-go.

>tl;dr: sake is a type of rice wine.

[Anonymous No.14750485]

>>14750422
>Fruit in mead
You could. You could not. It's good with a late infusion of pasteurized buckwheat honey.

>Sours
Be prepared to dedicate some tubing and a racking cane to your sours. Lactobacillus and Brettanomyces infections can be really hard to get rid of - and so might pop up in your other beers if you're letting them age.

>Farmhouse
You can make them intentionally sour, or let them become that way, or just give them ten minutes of extra open air time and pretend. If you're going to sour your malt in the mash, go a little late with the hops (something old-school, ideally), and ferment at room temp, slightly on the warm side if you can. They're more about lack of access to proper brewing techniques than being particularly one way or another. A touch of Brett or Lacto is good. Too much is obviously bad. You might be better off just leaving the mash for a day or so, or even taking a late sparge to sour what's going into the boil, and then sanitizing the living shit out of your mash tun - then there's little chance of a lasting significant infection. If you're going to sour in vitro, dedicate some hoses to being sour.

[Anonymous No.14750823]

>>14750485
I've got some spare tubing I don't really use anyway so might as well use that as a dedicated sour hose.

[Anonymous No.14750827]

>>14743391
trying a 5 gallon batch of cider tomorrow

[kevinerenkælling No.14751315]

>>14743391
actually making some kvass right now

how ever it tastes like fucking white wine which is uhh shit to be honest dunno what i did wrong

[Anonymous No.14751733]

>>14751315
How long was it fermenting??

[Anonymous No.14751887]

>>14743700
Does acidity not affect yeast? I always assumed the reason I've never seen booze made out of citrus or pineapple was because it was too acidic for the yeast.

[Anonymous No.14751918]

>>14751887
It does, there is a limit to how low the ph can go before they go dormant

[Anonymous No.14751920]

>>14750827
Doing anything silly with it or just straight apple juice and yeast? I like to make a high grav variant with 6lbs of brown sugar to 5 gallons of juice but I'm waiting until it gets colder out to start a batch of that.

[Anonymous No.14752190]

>>14751920
Not OP, but I started a gallon of apple juice and fleischmanns on 8/26. I am going to bottle and carbonate it this weekend. It is super clear.

[Anonymous No.14752193]

>>14743391
I've started making a Kvass. Not exactly homebrew, but it's alot easier and pretty refreshing stuff.

[Anonymous No.14752684]

>>14752190
Awesome! I did a bunch of high grav batches last year but pic is of the one batch that I didn't add any sugar too, came out very clear as well. I have ten gallons in the works right now. Last year I decided not to carbonate it because I liked how smooth it was flat.

[Anonymous No.14752974]

>>14752684
What type of juice did you use? I used Martinelli

[Anonymous No.14753078]

>>14752974
Wegman's (store brand) no sugar added. After looking at that pic again it definitely starts out darker. My OG readings on it are somewhere between 1.054 and 1.056, I'm not particularly good at reading hydrometers.
I looked up the sugar content and Martinelli's has 3g more sugar per 8oz than Wegman's so yours will probably come out slightly higher in alcohol content than mine.

[Anonymous No.14753125]

>>14743391
just ordered a bunch of equipment from Northern Brewer, should arrive in 2 weeks or so
first time brewing, hopefully it comes out well

[Anonymous No.14753208]

>>14746256
The k1v is a beast.

[Anonymous No.14753818]

>>14753078
Yeah, mine was around 1.058, it was a little hard to tell. I am just so pumped, it really is so easy.
My impatience is pretty bad though so it is helping me to get better about denying myself,

[Anonymous No.14754235]

>>14753125
What are you planning to make?

[Anonymous No.14754728]

>>14754235
gonna start off with something easy, one of the all-included beer kits they sell
I got one for a pumpkin ale and one for an Irish stout, figured I'd make the pumpkin ale first (seeing as it'll probably be ready around mid-late October, as I'm planning to use natural carbonation) and then start the Irish stout once that's out of the keg

[Anonymous No.14756236]

>>14753208
So far it's going well. I got some Fermaid O and added a 1/4 teaspoon to each. They are both working like crazy after de-gassing. Very happy yeasty bois.